Sugar Snap Peas with Parmesan and Pine Nuts

Side dishes of carrots, green beans and sugar snap peas round out quick, simple family meals.Steve Legato for Running Press

½ cup pine nuts, toasted

½ cup freshly grated parmesan cheese

1 tablespoon olive oil

1 pound sugar snap peas, washed and patted dry

1 teaspoon freshly ground black pepper

Using a food processor, pulse pine nuts and parmesan until mixture resembles coarse bread crumbs. You can do this hours ahead of time.

Just before serving, heat oil in a skillet over medium-high until oil is hot but not smoking. Toss peas in the oil until they are cooked through but not limp, about 5 minutes. Keep a constant eye on beans so they don't overcook.

Remove skillet from the heat and sprinkle on the pine nut mixture and pepper. Toss lightly and serve.

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